Name: Chilli bean bake with soured cream mash
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Cuisine: British
Ingredients: 2 onions chopped; 1 tbsp olive oil; 2 tsp each ground cumin and dried thyme; 2 tbsp mild chilli powder; 1kg lean minced beef; 2 x 400g can chopped tomatoes; 2 x 400g can kidney beans rinsed and drained; 2 x 330g can sweetcorn drained; 3 mixed peppers chopped into chunks; 2 tbsp white or red wine vinegar; 2 tbsp brown sugar; 1 beef stock cube; 1.8kg potatoes chopped into large chunks; 300ml pot soured cream; 2x small bunches chives snipped; 100g cheddar grated

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Chilli bean bake with soured cream mash

Chilli bean bake with soured cream mash

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.5 out of 5.17 ratingsRate

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A comforting supper for a crowd that you can freeze ahead to save time on the night

Freezable

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Maple mustard roots

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Ingredients

Nutrition

Units:

MetricUS

2 onions

chopped
1 tbsp olive oil
2 tsp each ground cumin

and dried thyme
2 tbsp mild chilli powder
1kg lean minced beef
2 x 400g can chopped tomatoes
2 x 400g can kidney beans

rinsed and drained
2 x 330g can sweetcorn

drained
3 mixed peppers

chopped into chunks
2 tbsp white or red wine vinegar
2 tbsp brown sugar
1 beef stock cube

For the mash

1.8kg potatoes

chopped into large chunks
300ml pot soured cream
2x small bunches chives

snipped
100g cheddar

grated

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Nutrition: per serving

kcal599
fat23g
saturates11g
carbs66g
sugars17g
fibre8g
protein37g
salt1.92g

Method

step 1

Fry the onions in the oil in a large, deep saucepan until soft. Stir in the spices and cook for 2 mins, until fragrant. Crumble in the mince in batches and fry, breaking up with a wooden spoon, until all the meat is browned.
step 2

Stir in the chopped tomatoes, beans, sweetcorn, peppers, vinegar and sugar. Crumble in the stock cube, pour over 500ml water then bring to the boil. Cover and simmer for 20 mins, then uncover and simmer for 20 mins more until the mince and peppers are tender and saucy.
step 3

Meanwhile, make the mash. Boil the potatoes in lots of boiling salted water until tender, about 15 mins. Drain well, leaving in the colander to steam dry for 1 min, then tip back into the saucepan and mash with the soured cream. Season and stir in the chives.
step 4

When the chilli mince is done, pour into 1, 2 or individual ovenproof dishes. Spoon or pipe over the mash and scatter on the cheese. Cool completely if you’re freezing any at this stage, or if you want to eat straight away, heat the oven to 220C/ 200C fan/gas 7 and bake for 25-30 mins until bubbling and golden.

RECIPE TIPS

COOK FROM FROZEN

Cover with foil and bake at 180C/160C fan/gas 4 for 1 hr 45 mins. Remove the foil, turn up the oven to 220C/200C fan/ gas 7 and cook for a further 30 mins until piping hot in the middle. Or defrost thoroughly, then cook as per the recipe, but add an extra 10 mins to the cooking time.

Recipe from Good Food magazine, April 2011

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A star rating of 4.5 out of 5.17 ratings

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